Lemon, fennel and parmesan spaghetti

This zesty pasta is incredibly simple but bound to impress. The addition of pangrattato gives it a delicious crunch. This recipe is a favourite at the Academy and the team love cooking it for lunch!

Serves 2

Serves 2


For the pangrattato:

  • 2 slices of white bread
  • 2 tbsp olive oil

For the pasta:

  • 150g spaghetti
  • 1 tbsp olive oil
  • 1 fennel bulb, finely sliced, fronds reserved
  • Zest and juice of 1 lemon
  • 1 tsp fennel seeds
  • 2 garlic cloves, finely chopped
  • 2-3 tbsp white wine
  • Small bunch of parsley, roughly chopped
  • 50g Parmesan (or vegetarian alternative), finely grated or shaved
  • Extra virgin olive oil, to serve

Cooking instructions

  • Start with the pangrattato – tear the bread into rough chunks, add to a food processor and blitz to crumbs. Heat the oil in a large frying pan then add the breadcrumbs and fry over a medium heat for 1-2 minutes or until golden and crispy. Tip onto a plate and set aside.
  • Bring a large pan of salted water to the boil over a medium heat. Add the spaghetti and cook according to pack instructions
  • Meanwhile, add the oil for the sauce to the same frying pan over a medium heat. Stir in the fennel and cook for 3-4 minutes or until softened.
  • Stir in the lemon zest, fennel seeds and garlic, then pour in the wine and lemon juice. Continue to cook, stirring regularly until the liquid has reduced.
  • As soon as the spaghetti is ready, reserve a cup or large ladle of the cooking water, then drain the spaghetti.
  • Stir the parsley into the fennel pan, then the spaghetti and reserved pasta water. Toss together so the spaghetti is coated in the sauce.
  • Divide between two bowls and top with the crispy pangrattato, Parmesan, reserved fennel fronds and a drizzle of extra virgin olive oil. Enjoy!